The Big Bird

Despite this animal being the countries national bird, it will still find it’s way to your plate. Emu, although a funky looking bird, is quite a popular dish in Australia. It’s a healthy meat due to it’s lack of cholesterol and fat and it’s high iron content. Emu is used in many ways from smoked delicacies to a pizza topping, be sure to grab a bite at your next dinner.

Pie Please

Sometimes referred to as “dog’s eye,” a meat pie says a lot about Aussie cuisine. It is served virtually everywhere, for any event, and comes in many ways. The flaky pocket is filled with all sorts of goodness and obviously containing some sort of meat. The most traditional meat pie is a simple beef and mash potato pie with gravy.

What a Croc

Scary and abundant in Australia is the crocodile. Although you might be trying to avoid these dangerous and ferocious beasts, you can rest assure that it’s safe to approach if it’s on your plate. This dish is popular in other countries besides Australia, but this delicacy has still found it’s way to the tables of many. Along with being a delightful snack, the skin is also made into a number of things such as belts and bags.

Vege-What

Don’t mess with an Aussie’s Vegemite. Really, just don’t do it. They love this stuff, breakfast, lunch, and dinner, anytime is a good time for some Vegemite! Vegemite, a savory dark spread, is commonly put on toast. Glob it on or spread it thin, just taste it and for heavens sakes, don’t be afraid to put it on other food.

Grill a ‘Roo

Another national icon, the national animal of Australia, also hops out of the kitchen and on to your plate. That’s right, they even eat those cute kangaroos! In some areas these animals are over populated so lovers of this rare meat don’t feel so bad to sitting down to a ‘roo dinner.

What’s on the barbie

“Throw another shrimp on the barbie.,” is NOT what an Aussie would say. They actually refer to those little critters as prawns, so don’t be that guy and say this with your new Aussie friend. Just go to a barbecue and enjoy whatever they are throwing on it.

Photos by Dave Palmater, Ron Dollete, Terrazzo and Peter Shanks

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1. Penne alla Vodka

If a dish has vodka in the name then you can guarantee it is a great choice for astag weekend. Vodka sauces have become really popular over the past few years and this one in particular seems to have gone down a treat. The sauce of course contains vodka but is also created with basil, cream sauce and marinara. This is a must for any stag do.

2. Lasagne

It is always good to opt for a classic dish; something you know everybody is going to like. Lasagne is exactly that. It is definitely one of the most popular Italiandishes you will come across. The great thing about lasagne is that you get the opportunity to be creative. The dish is undoubtedly a reflection of the person making it because you can pick and choose your own ingredients. Most people tend to go for a lot of ground beef, parmesan cheese, mozzarella, sausage and ricotta.

3. Chicken Parmigiana

This is another classic dish yet the reason why this is a great choice for a stag do is because it can also work really well as a sub sandwich. And what man doesn’t love a big sub sandwich? You can’t go wrong with Chicken Parmigiana. After all, the combination of cheese, deep frying and breading always seems to be a big hit with most men.

4. Veal Marsala

If you are looking for something diverse that is going to shock your friends (in a good way) then you should definitely go for a veal Marsala. The choice of meat is of course unique but most men seem to appreciate a good bit of meat. Furthermore, the Marsala wine sauce contains lots of mushrooms and scallions. It definitely has a distinct flavour.

5. Shrimp Fra Diavolo

It is always a good idea to serve a fish dish as well. The word ‘Diavolo’ means ‘devil’ and thus you know this meal is going to be hot, spicy and have a great kick. The sauce is created from a delightful combination of garlic and crushed red pepper. It is up to you how spicy you make the dish. It is usually a case of the hotter the better!

6. Chicken Saltimbocca

Similar to the previous dish, the name of this meal also has a meaning that is worth bearing in mind. The word ‘Saltimbocca’  actually means to jump in one’s mouth. So you know this is going to be a treat! With an array of meat – such as chicken and prosciutto ham – and finishing touches like spinach and mozzarella cheese, how can you possibly go wrong?

These are the six Italian dishes you should definitely consider serving at your stag do if you truly want to make a great impression. From classic lasagne to Penne alla Vodka; these are assured to go down a treat.

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Here are ten Filipino desserts that you should try after a delectable Filipino meal.

1. Halo Halo

The summer heat in the Philippines can be scorching, but it is made more bearable by this year-round favorite. Halo-halo is said to have its roots from the Japanese dessert kakigōri that was introduced to the Filipinos sometime in the Second World War. Filipinos adapted it to fit their own taste by adding various ingredients like sweetened beans, sweetened fruit and gelatin. Top with shaved ice, evaporated milk, a spoonful of ube halaya and a sliver of leche flan, you have the ultimate dessert. The name refers not just the variety of ingredients, but the action done before taking a bite of this cool concoction. Halo-halo is available nearly everywhere; from a neighborhood street corner costing only a few pesos, up to five-star hotels that charge an arm and a leg for a serving.

2. Leche Flan

This very luscious custard dessert is a staple in many Filipino celebrations. It is quite like crème brûlée, but instead of a hard caramel top, the leche flan has a soft layer of caramel that also acts as syrup. Leche flan’s ingredients are very simple, eggs, sugar and milk that is steamed to cook. On its own it is very rich and flavorful, but it is also seen as an added topping to the ever favorite halo-halo.

3. Yema

The ingredients of yema are the same as that of leche flan, with a bit of butter to bind the ingredients together. This caramel-like candy is very sweet and chewy. The ingredients are cooked to a thick consistency and formed into balls or triangles before being wrapped.

4. Polvoron

The Philippine polvoron is a cousin to the Spanish one produced in Andalusia, Spain. The Philippine version is made with equal amounts of flour and powdered milk, toasted with butter or margarine and sweetened with granulated sugar. It is then formed into shapes using moulds and wrapped in Japanese paper. The plain ones are already good, but you can change the flavor by adding cashew nuts, pinipig and even chocolate.

5. Ube Halaya

The purple tuberous root vegetable the Filipinos call ube is known as purple yam in other countries. It’s a common ingredient in many Southeast Asian dishes, but it is primarily used for dessert by the Filipinos. The word “halaya” comes from the Spanish word “jalea” meaning jelly. Ube halaya is a sweet treat, and depending on the where it is made, can be served with various other toppings or eaten as is.

6. Pastillas

These sweet candies are sold nearly everywhere and have different varieties. Carabao milk and sugar are cooked to a sweet paste then formed to small, elongated pieces and wrapped in pieces of thin paper. In Zambales, pastillas are made simply with those two ingredients and no-fuss packaging. Bulacan pastillas as well as most of those commercially available make use of condensed milk and are rolled in sugar. In the old days, these are wrapped in Japanese paper with tails that are cut with intricate designs similar to lace. Unfortunately, the craft is dying so these delicious treats are wrapped in regular paper. Pastillas make for wonderful gifts and can easily satisfy any sweet craving.

7. Buko Pandan

Young, shredded coconut is mixed with gelatin flavored with pandan leaves. Cover with cream (either coconut or the all-purpose cream) sweetened with condensed milk and chill. Optionally serve with small tapioca balls for added texture.

8. Sapin-Sapin

The name “sapin sapin” literally means layers. The mixture of rice flour, sugar, coconut milk and water are cooked, separately colored and put together layer by layer to form a colorful glutinous treat.

9. Maja Blanca

Made primarily with coconut milk, maja blanca is commonly present in many Filipino celebrations as part of the dessert menu. Its creamy white color belies a gelatin-like consistency. The most common variation of this is made with sweet corn kernels and topped with latik (toasted coconut cream curds) for added texture and flavor. Different flavors are also created by using other fruits and vegetables.

10. Dirty Ice Cream

Long before Lady Gaga used it as a title for a song, dirty ice cream has been a Filipino street food and dessert staple. Don’t be turned off by its name though. It doesn’t mean that the food is unsanitary, but more of the fact that it is sold by peddlers in the open, gritty streets of the metro. This kind of ice cream is lighter than most commercial grade ice creams. Some producers make use of carabao’s milk for a creamier texture. Flavors are usually made from fruits that are available for that season. For less than half a dollar, you can have a few scoops of differently flavored ice cream on a wafer cone or a bread bun. Buy it from the sorbetero who walks around the street ringing a bell while pushing a colorful sorbetes cart.

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Ingredients needed (quantity depending on serving)

• Chicken or pork
• Potatoes
• Vinegar (coconut, rice, or cane)
• Soy sauce
• Onions
• Garlic
• Brown sugar
• Salt & pepper

As there are no particular measurements, trust your judgement and taste-buds!

This video is pretty straightforward and proves just how easy this dish really is.

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Ingredients for 2 servings:

• 2 cups of wheat flour
• ½ cup of coconut milk
• 1 screwpine leaf
• ½ cup of shredded coconut
• Palm sugar
• Salt

If you like to make pancakes or crepes, you’ll love making Kuih Ketayap especially if you follow this simple, under-two-minutes video.

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While it may not be so healthy, with nicknames like ‘fatty rice’, this flavorful rice will have you smiling at every bite.

Ingredients for 4 servings:

• 2 cups of long grain rice
• 2 pandan leaves
• Ginger
• Fenugreek
• ½ cup of coconut milk
• 2 cups of water
• Pinch of salt

I found this great video video to guide you in preparing your rice. It also includes a bonus recipe for Sambal – a spicy Southeast Asian condiment (ingredients below).

Ingredients for 4 servings of Sambal

• 15 dry red chillies
• 5 shallots
• 5 cloves of garlic
• 1 stalk of lemon grass
• 5 tsp of brown sugar
• ¾ cup of tamarind juice
• 1 cup water
• ½ cup of dry small anchovies

Good luck and happy cooking! Please comment and let us know how your dish came out.

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Also known as Khao Pad, this dish is one of the most common dishes in Thailand (& many other Asian countries) and comes in a variety of options. From pineapple fried rice to chicken fried rice, this dish is perfect for lunch and simple to whip up.

Ingredients for 1-2 servings:

• 2 cups of cooked white rice
• 3 tablespoons of oil
• 1 chicken breast (can be replaced with shrimp, pineapple, crab, etc)
• 2 eggs
• 1 teaspoon of black soy sauce
• 2 green onions
• 4 cloves garlic
• 2 tablespoons of soy sauce

Remember Aunchalee who taught us how to make Papaya Salad? Well here she is again to teach us how to make fried rice!

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• 1 cup of glutinous/sweet rice
• 1 can of coconut milk
• ½ sugar
• ½ teaspoon of salt
• 1 tablespoon of raw shredded coconut
• 1 mango
• More shredded coconut to garnish (sesame seeds work great too!)

You can learn how to make it in 3 quick minutes with the video below. It’s too easy!

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Head to your local Asian grocery store to stock up on the following ingredients:

• Coconut Milk
• Laksa Paste or Sauce
• Onions
• Red peppers
• Rice vermicelli (1 package per serving)
• Shrimp (or chicken)
• Feel free to add anything else your little heart desires. Bean sprouts are nice to add too!

For instructions, check out this video. He makes it seem so easy!

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Below are the ingredients needed for about 2 servings:

• 3 cups of shredded green papaya
• 2 tbs. of lime juice
• Chili peppers (quantity depends on how spicy you want it!)
• 2 tbs. of palm sugar
• 1 garlic clove
• ½ cup of tomato
• 2 tbs. of fish sauce
• ¼ cup peanuts
• ½ cup of green beans

This video proves how simple it is to make Som Tam. Please comment on how your salad came out!

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Lasting until Sunday, the fiesta hours are from 3pm to 10pm with non stop entertainment and food. On Saturday there will be several competitions such as, a trainee chef cooking competition, a towel folding competition, and a classic bartender competition. Talk about fun!

On Sunday, there will be a flair bartender competition, a DIY cooking competition, the Thailand Champion Bartender Show, and a closing ceremony to end the weekend right. As you can see, the Phuket Seafood Fiesta is more than just seafood.

This video may be long, but worth checking out pieces of it to get a better idea about the festival. In 2011, the festival lasted all month long!

Photo by AutumnAddition

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The following are ingredients needed for Hainanese Chicken/Chicken Rice, in three steps:

Chicken:

• One Fresh Raw Chicken
• Salt
• Water
• Green Onions
• Cilantro

Chicken Rice:

• White Jasmine Rice
• Lime
• Vegetable Oil
• Garlic
• Ginger
• Chicken Broth (You will have this after cooking the chicken!)

Sauce:

• Rice Vinegar
• Garlic
• Ginger
• Sugar
• Salt
• Lime

This video proves how easy Chicken Rice is to prepare. Good luck and let me know how your meal tastes!

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